Friday, December 16, 2011

Twenty Five Days of Treats for the Holidays - Day 16

This was my mom's signature "take-along" dish for Thanksgiving and Christmas - a recipe that's sure to become yours, too!

So, as this became mine to make after my mom passed away, I added my own tweaks (of course, right?).  Here's the recipe.

SPH Cranberry Salad
2 12-oz. bags cranberries, frozen
1 8 oz. package frozen strawberries
1 c. powdered sugar
1/2 bag plain white mini marshmallows
1 20-oz. can crushed pineapple in juice (do NOT drain)
4 bananas, cut into small pieces
1 8 oz. container Cool Whip (brand)

Chop frozen berries in food processor.  Yes, they actually chop better frozen.  They won't become moosh or puree.  Add berries to large bowl.  Add powdered sugar, marshmallows, and remaining fruit.  Fold in Cool Whip.  Cover and refrigerate overnight.  Give everything a good stir just before serving.

I used to eat this for breakfast the day after Thanksgiving and for a few days after Christmas.  It is really sweet and yummy.  The acid in the pineapple really complements the cranberries.  Also, the strawberries are my addition.  They are just the right balance of sweet and tart - like a bridge between the other ingredients.  My mom also made her own DreamWhip - do they even make that stuff any more?  Cool Whip (or it's generic counterparts) are readily available, and already made - take some help from the store!  Feel ambitious or in touch with your inner Julia Child?  Make your own sweetened whipped cream.  Me?  I'll stick with the tub.

So I also have to tell you we used to snip regular marshmallows with scissors.  Really.  When the scissors got gooey, we dipped them in a glass of water.  We also used to beat the DreamWhip with a handheld egg beater.  Really.  That's on top of quartering and slicing the bananas.  Now you know why I'll gladly use anything premade if I can!

From the family cookbook my mom put together one year:
"Happy Thanksgiving, Merry Christmas, Happy New Year and Happy Easter, Love, Mom"

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